Print the recipe for Black Bean Soup

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

Black Bean Soup

Black Bean Soup recipe With Smoked Sausage sour cream, bell pepper and cilantro
  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  25 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • 4 cups chicken stock
  • 3 (15-ounce) cans black beans, drained and rinsed
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 pound smoked sausage, 1-inch-thick sliced
  • Fresh cilantro leaves, for serving, optional
  • Sour cream, for serving, optional
  • Minced red onion, for serving, optional

Method

  1. Heat the oil in a large pot over medium-high heat. Once the oil is glistening, add the onion and bell peppers and cook, stirring, until beginning to soften, about 4 minutes. Add the garlic and cook, stirring, until the garlic is fragrant and bell peppers begin to soften, 2 to 3 minutes more.

  2. Add the chicken stock, black beans, cumin, garlic powder, oregano, chili powder, salt, and pepper. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 10-15 minutes.

  3. Transfer ⅔ of the soup to a large bowl. Using an immersion blender, blend the soup in the pot until smooth and creamy. (Alternatively, transfer ⅓ of the soup to the base of a blender, let cool briefly, and blend until smooth.) Return the soup to the pot. Stir in the sausage and cook until warmed through, about 5 minutes.

  4. Divide the soup between bowls and, if using, top each with cilantro, sour cream, and minced onion.